Carrot Cake Bars

One thing that my mother n law and granddaughter has in common is that they both love(d) carrot cake. Here is a festive idea of carrot cake bars from Womans Day.

3 large eggs

1 jar (3.5-oz) baby-food strained carrots
3/4 cup packed brown sugar
1/2 cup canola oil
1 tsp vanilla extract
2 tsp each baking powder and ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1 3/4 cups all-purpose flour
2 cups grated carrots
1/2 cup each raisins and chopped pecans

Cream Cheese Frosting
3 Tbsp unsalted butter, softened
1 pkg (3 oz) cream cheese, softened
1/4 tsp vanilla extract
2 1/4 cups confectioners' sugar
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Heat oven to 350°F. You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan. In large bowl with mixer on medium speed, beat eggs, strained carrots, brown sugar, oil, vanilla, baking powder, cinnamon, allspice and salt until combined. On low speed, beat in flour until blended. Stir in grated carrots, raisins and pecans. Spread in prepared pan. Bake 22 to 24 minutes, until a wooden pick inserted in center comes out clean. Cool in pan on wire rack.Cream Cheese Frosting: In small bowl with mixer on medium, beat butter, cream cheese and vanilla until creamy and fluffy. On low speed, beat in confectioners' sugar until thick and spreadable. Spread over carrot cake. Lift foil by ends onto cutting board. Cut crosswise into 6 strips; cut each strip into 4 bars. Decorate each bar with marzipan holly leaves and berries

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